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Sweetdram Distillery compost bay with spent botanicals for Absinthe



Sustainability heavily influences all activities at the distillery, from buying toilet paper to the recovery of production waste.

For example, Dan and Andrew use a state-of-the-art recirculating chiller to cool their condensers, saving around 2,000,000 litres of good, clean mains water from getting flushed down the drain each year. They also compost spent botanicals into feed for new botanicals, which are grown on-site in the distillery garden for limited-edition products, such as their Wild Absinthe.

For their most recent project, Sweetdram teamed up with Root To Market, Fhior’s produce delivery service, to convert food waste destined for the bin into meals, preserves and ferments.